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Ingredients
- 3 1/2 cups celery root (2 medium-size roots), trimmed, peeled and cut into 1/4-inch cubes
- 2 large baking potatoes, peeled and cut into 1/4-inch dice
- 4 teaspoons salt
- Freshly ground pepper to taste
- Olive oil spray
- 5 Portobello mushrooms, stemmed and thinly sliced
- 25 shiitake mushrooms, stemmed and thinly sliced
- 4 cups chicken broth (see recipe)
- 3 teaspoons minced Italian parsley
Preparation
Step 1
Preheat oven to 375 degrees. Place the celery root and potatoes in a roasting pan and toss with 2 teaspoons of the salt and pepper to taste. Spray lightly with the olive oil. Roast until tender, tossing from time to time, about 40 minutes.
Spray a large, nonstick skillet lightly with olive oil and place over medium heat until hot. Add the mushrooms and saute until browned and softened, about 5 minutes.
Place the chicken broth in a saucepan and bring to a simmer. Season with the remaining 2 teaspoons salt. Arrange the mushrooms in the center of 4 soup plates. Mound the celery root and potatoes over the mushrooms. Ladle the broth around the vegetables, sprinkle with parsley and serve immediately.